A Little Halloween History

While researching the 1920s era for my book, The Candy Store, I learned a great deal about the history and evolution of Halloween. What has become a multi-billion dollar industry in the last 100 years or so was in its earliest incarnation in the 20s, and was still mostly based on old country traditions evolving…

Thursday Treat: A Mad Scientist Party

From our friends at Wilton and Family Features, here is a great Thursday Treat! Tricks for Your Treats Chili Mac Cup Concoction: Use a regular muffin pan to bake mac and cheese cups – a fun twist on the kids’ favorite. The macaroni cups are the perfect chili topper for a hearty fall favorite. Little…

Tuesday Tips: Tempering Chocolate

Tempering is the process of melting and cooling chocolate so it will be smooth and glossy and perfect for making chocolate-dipped confections. Chocolate that isn’t tempered will look awful and will not properly set-up. For best results, use high-quality dark bar chocolate. On the stove Finely chop 1 pound dark, milk or white chocolate. Combine…

Thursday Treat: Hoot Owl Cookies

Hoot sweet! Aren’t these the cutest? And really easy to make too! Micky’s Hoot Owl Cookies INGREDIENTS 1 1/2 cups sugar 1 cup butter 2 eggs 1 teaspoon vanilla 1 teaspoon soda 1 teaspoon cream of tartar 4 cups flour 1 cup powdered cocoa 20-25 whole cashews DIRECTIONS Beat sugar, butter eggs and vanilla until…

Candy Making – 3 Essential Tools

                                                                                                                                                                            Hello Friends and Fans! Whether I’m writing a new story or making candy, I’m always looking to improve on the old recipes and add new ones to my “cookbook”. And whether candies or stories, I like a variety of styles, tastes and textures. How about you?…